I regularly have all of these ingredients on hand. How about you? I love this recipe for Sweet & Sour Chicken for that reason and because it is delicious & easy (a wonderful combo)! I make it regularly and have served it at dinner parties as well. It is one of our favorites. I prefer to serve it with Jasmine rice. Enjoy!
Sweet and Sour Chicken
*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.
- 3-4 boneless, skinless chicken breasts
- Salt and pepper
- 1 c cornstarch
- 2 eggs, beaten
- 1/4 c canola oil
Heat the oil in a large skillet over medium heat. Cut boneless chicken breasts into chunks. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs in a shallow dish (I use a glass pie plate), then dip the chicken pieces in the egg. Fry coated pieces in the oil until golden brown but not cooked through, about 1-2 minutes then flip and cook for another minute. Place the chicken pieces in a shallow layer in a 9×13 baking dish. Mix sauce ingredients together and pour over chicken.
Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.